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A to Z Recipes Newsletter
July 27, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Hello from Linda in Michigan. Of all our senses, I believe that the sense of
smell conjures up more memories than the others. Smell rubbing alcohol; you??™re
in the hospital. Smell peanuts; you??™re at the circus. Smell a new box of
Crayons; you??™re in kindergarten. Smell blueberries;
you??™re at Uncle Zig and Aunt Julia??™s farm. At least I am. Every summer, my mom
and dad and I would drive up to Standish, Michigan, to visit my mom??™s family. I
would roll down the hill with my cousin, Roy Allen, run to the barn to play with
the beagle, Sandy, wash up for dinner at the sink with water drawn from the pump
and heated on the stove, visit the outhouse, and generally do everything a city
kid couldn??™t do. If we were there when the berries were ripe, Aunt Julia would
send us out with buckets to the blueberry patch. Oh. my. I can smell the rich
earth and the sweet berries now. After we picked (and ate) our fill, we would
wash and pick over the berries and Aunt Julia would make pies. Blueberry pie is
my favorite to this day. The blueberries are just beginning to ripen in Michigan
and we will soon drive to the blueberry farm near us. I cannot pick the berries
anymore, but we will buy them in 10 pound crates, and I will make pies for the
neighbors and the freezer. And, now, since I have researched new recipes for
this edition, I will make a bunch more blueberry
memories. I hope that you do too.
(We'll see you here tomorrow for a special edition of A to Z Recipes!)
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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BLUEBERRIES
By Robert Frost
"You ought to have seen what I saw on my way
To the village, through Mortenson's pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!"
"I don't know what part of the pasture you mean."
"You know where they cut off the woods--let me see--
It was two years ago--or no!--can it be
No longer than that?--and the following fall
The fire ran and burned it all up but the wall."
"Why, there hasn't been time for the bushes to grow.
That's always the way with the blueberries, though:
There may not have been the ghost of a sign
Of them anywhere under the shade of the pine,
But get the pine out of the way, you may burn
The pasture all over until not a fern
Or grass-blade is left, not to mention a stick,
And presto, they're up all around you as thick
And hard to explain as a conjuror's trick."
"It must be on charcoal they fatten their fruit.
I taste in them sometimes the flavour of soot.
And after all really they're ebony skinned:
The blue's but a mist from the breath of the wind,
A tarnish that goes at a touch of the hand,
And less than the tan with which pickers are tanned."
"Does Mortenson know what he has, do you think?"
"He may and not care and so leave the chewink
To gather them for him--you know what he is.
He won't make the fact that they're rightfully his
An excuse for keeping us other folk out."
"I wonder you didn't see Loren about."
"The best of it was that I did. Do you know,
I was just getting through what the field had to show
And over the wall and into the road,
When who should come by, with a democrat-load
Of all the young chattering Lorens alive,
But Loren, the fatherly, out for a drive."
"He saw you, then? What did he do? Did he frown?"
"He just kept nodding his head up and down.
You know how politely he always goes by.
But he thought a big thought--I could tell by his eye--
Which being expressed, might be this in effect:
'I have left those there berries, I shrewdly suspect,
To ripen too long. I am greatly to blame.'"
"He's a thriftier person than some I could name."
"He seems to be thrifty; and hasn't he need,
With the mouths of all those young Lorens to feed?
He has brought them all up on wild berries, they say,
Like birds. They store a great many away.
They eat them the year round, and those they don't eat
They sell in the store and buy shoes for their feet."
"Who cares what they say? It's a nice way to live,
Just taking what Nature is willing to give,
Not forcing her hand with harrow and plow."
"I wish you had seen his perpetual bow--
And the air of the youngsters! Not one of them turned,
And they looked so solemn-absurdly concerned."
"I wish I knew half what the flock of them know
Of where all the berries and other things grow,
Cranberries in bogs and raspberries on top
Of the boulder-strewn mountain, and when they will crop.
I met them one day and each had a flower
Stuck into his berries as fresh as a shower;
Some strange kind--they told me it hadn't a name."
"I've told you how once not long after we came,
I almost provoked poor Loren to mirth
By going to him of all people on earth
To ask if he knew any fruit to be had
For the picking. The rascal, he said he'd be glad
To tell if he knew. But the year had been bad.
There had been some berries--but those were all gone.
He didn't say where they had been. He went on:
'I'm sure--I'm sure'--as polite as could be.
He spoke to his wife in the door, 'Let me see,
Mame, we don't know any good berrying place?'
It was all he could do to keep a straight face.
"If he thinks all the fruit that grows wild is for him,
He'll find he's mistaken. See here, for a whim,
We'll pick in the Mortensons' pasture this year.
We'll go in the morning, that is, if it's clear,
And the sun shines out warm: the vines must be wet.
It's so long since I picked I almost forget
How we used to pick berries: we took one look round,
Then sank out of sight like trolls underground,
And saw nothing more of each other, or heard,
Unless when you said I was keeping a bird
Away from its nest, and I said it was you.
'Well, one of us is.' For complaining it flew
Around and around us. And then for a while
We picked, till I feared you had wandered a mile,
And I thought I had lost you. I lifted a shout
Too loud for the distance you were, it turned out,
For when you made answer, your voice was as low
As talking--you stood up beside me, you know."
"We sha'n't have the place to ourselves to enjoy--
Not likely, when all the young Lorens deploy.
They'll be there to-morrow, or even to-night.
They won't be too friendly--they may be polite--
To people they look on as having no right
To pick where they're picking. But we won't complain.
You ought to have seen how it looked in the rain,
The fruit mixed with water in layers of leaves,
Like two kinds of jewels, a vision for thieves.
Help make us NUMBER ONE !
Did you know.....that early American colonists made grey paint by boiling
blueberries in milk.
The blue paint used to paint woodwork in Shaker houses was made from sage
blossoms, indigo and blueberry skins, mixed in milk.
If all the blueberries grown in North America in one year were spread out in a
single layer, they would cover a four-lane highway that stretched from New York
to Chicago. (The Great Food Almanac)
Blueberries and huckleberries although related, are not the same. One obvious
difference is that the blueberry has many soft, tiny almost unnoticeable seeds,
while the huckleberry has ten larger, hard seeds. Blueberries are also more
blue, while huckleberries are blackish blue or reddish black. This red/black
variety is also called southern cranberry.
Blueberries have been commercially cultivated only since the early 20th century,
when the USDA helped develop new improved varieties.
The blueberry is the second most popular berry in the U.S., the strawberry is
number one. Over 200 million pounds of blueberries are grown commercially each
year.
Blueberries contain significant quantities of both antibacterial and antiviral
compounds, and have a reputation in northern Europe of fighting infections. They
may also help protect against heart disease.
The blueberry muffin is the official muffin of Minnesota.
The blueberry is the official berry of Nova Scotia.
Maine produces about 25% of all the blueberries grown in North America (1998,
wild and cultivated combined) and is the largest producer of wild blueberries in
the world. Wild blueberries are grown on 60,000 acres in Maine, and 99% of this
wild blueberry crop is frozen. (Although some of these are later canned).
Blueberries require an acid soil with a pH of about 4 to 5.
Blueberries will grow well in containers.
The most favorite muffin in the United States is, of course, the blueberry
muffin!
Blueberries contain anthocyanin which is good for eyesight.
"Conditions such as Alzheimer??™s Disease, cancer and heart disease have been
linked to oxidative cell damage caused by free radicals, a by-product of normal
metabolism. Antioxidants can help prevent this damage ??” and blueberries lead
other fruits and vegetables in antioxidant capacity."
Source:
http://www.wildblueberries.com
Blueberries are a very popular fruit in the United States because of their
unique flavor, small edible seeds, and ease of preparation. Blueberries can be
eaten fresh or used for jelly, jam, pies, pastries, or juice. Blueberry fruit is
also low in calories and sodium, contains no cholesterol, and is a source of
fiber. A major constituent of the fiber is pectin, known for its ability to
lower blood cholesterol. Blueberries contain measurable quantities of ellagic
acid, which has inhibiting effects on chemically induced cancer in laboratory
studies. Blueberry juice also contains a compound that prevents bacteria from
anchoring themselves to the bladder, thereby helping to prevent urinary tract
infections."
Source:
http://ohioline.osu.edu/hyg-fact/1000/1422.html
Blueberry Nutrients (one cup - raw - 16% of DV of fiber)
VITAMINS:
Vitamin A - 78 IU
Vitamin C - 14 mg
Vitamin K - 28 mcg
Folate (important during pregnancy) - 22 mcg
Niacin - .60 mg
MINERALS:
Potassium - 112 mg
Phosphorus - 17 mg
Magnesium - 22 mg
Calcium - 9 mg
Sodium - 2 mg
Iron - 1.40 mg
Also contains trace amounts of zinc, manganese and copper.
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30 Minutes Or Less!
Here's the scoop on the current theme:
What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less!
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005.
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Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !
Q. What did the blueberry say to the
strawberry?
A. Nothing - blueberries don't talk!
Why do elephants paint their toenails blue?
So they can hide in blueberry bushes.
Wait a minute---I??™ve never seen an elephant in a blueberry bush before!??!
See? It works!
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Kitchen Bestsellers from Amazon
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BC BLUEBERRY SALSA
1 tbsp / 30 ml red onion , finely chopped
1 tbsp / 15 ml jalapeno pepper, finely chopped
?? large pink grapefruit
1 tsp / 5 ml honey
1 tbsp / 15 ml lime juice
1 cup / 250 ml blueberries
Section pink grapefruit and discard membrane. Dice grapefruit and mix with
chopped onion, jalapeno pepper, honey and lime juice. Stir in blueberries last.
Serve with salmon, halibut or swordfish.
MR. FOOD??™S BLUEBERRY CREAM PIE
1 can (14 ounces) sweetened condensed milk
3 tablespoons fresh lemon juice
1/2 cup heavy cream
1-1/2 cups fresh blueberries, rinsed and dried
1 cup whipped cream or whipped topping
One 9-inch graham cracker pie crust
In a large bowl, combine the sweetened condensed milk, lemon juice, and heavy
cream; mix well. Fold in the whipped cream then gently stir in the blueberries
until thoroughly combined.
Pour into the pie crust, cover and chill overnight, or for at least 8 hours.
To give this extra homemade flair, garnish with additional whipped topping and a
few fresh blueberries. And if you're up to it, make your own graham cracker
crust.
HOT CHOCOLATE BLUEBERRY SAUCE
1 cup blueberries (fresh / frozen)
2 tsp cocoa powder
1 cup packed dark brown sugar
Place all ingredients in a small saucepan, cook for 10 to 15 minutes, stirring
constantly until juice bubbles. Spoon over yoghurt or ice cream and eat
immediately
OVERNIGHT BLUEBERRY FRENCH TOAST
Source: Epicurean.com
Ingredients:
12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Directions:
1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the
dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream
cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over
the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before
baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes,
until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil.
Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup
blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst.
Stir in the butter, and pour over the baked French toast
Makes 10 servings.
CHICKEN PASTA WITH BLUEBERRIES
Source: Michigan Blueberry Growers Association
Dressing
1 cup red wine vinegar dressing
Salad
3 cups spiral pasta
2 cups (about 1 pound) cooked chicken, cubed
1 cup sliced celery
1 cup fresh blueberries
1 cup pea pods, trimmed, cut-in-half
1/2 cup finely chopped red pepper
1/4 cup chopped parsley
1/4 cup chopped red onion
1/4 cup red wine vinegar dressing
2-3 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Cook pasta according to directions on package. About 1 minute before it is
cooked, add the pea pods. Drain and rinse with cold water. To a large bowl, add
pasta and pea pods along with the remaining salad ingredients, except Parmesan
cheese. Toss with 1/2 cup red wine vinegar dressing. Cover; refrigerate several
hours or overnight to blend flavors. Before serving, toss with remaining
dressing and Parmesan cheese.
Yield: 12 (1 cup) servings
BLUEBERRY CUSTARD PARFAIT
Source: Atlantic Blueberry Company
4 eggs slightly beaten OR;
6 egg yolks
1/2 cup sugar
1/4 teaspoon salt
2-1/2 cups milk
1-1/2 teaspoons vanilla
2 pints fresh blueberries
In a large saucepan, blend together eggs, sugar and salt. gradually stir in
milk. Cook, stirring constantly, over low heat until mixture thickens just
enough to coat a metal spoon. Stir in vanilla. Cool quickly by setting pan in
ice water and stirring for a few minutes. Cover and chill thoroughly. Spoon
blueberries into dessert or parfait glasses. Spoon custard sauce over berries.
OREGON BLUEBERRY-LEMON SQUARES
2 cups rinsed Oregon blueberries
2?? cups all-purpose flour
?? cup powdered sugar
1 cup (?? lb.) butter
4 large eggs
1 teaspoon grated lemon peel
1/3 cup lemon juice
1 cup granulated sugar
?? teaspoon baking powder
Mix flour and ?? cup powdered sugar until blended. Mix in butter, cut into small
pieces with a large fork until dough holds together when squeezed. Press evenly
over the bottom of a 9x13-inch pan. Bake in a 350?° oven until crust is golden
brown, usually 20-25 minutes. While the crust is baking, whisk eggs together
with granulated sugar, lemon peel, lemon juice and baking powder. Stir in Oregon
blueberries. Pour egg mixture over warm, baked crust. Return to the oven and
bake until the filling is firm and does not move when gently shaken, usually
20-25 minutes. Sprinkle with teaspoon powdered sugar and let cool at least 15
minutes. Serve warm or cool.
Help make us NUMBER ONE !
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FRESH HONEYDEW WITH SWEETENED BLUEBERRIES
Source: Yahoo Carbsmart
1 to 2 cups fresh honeydew chunks
1/2 cup fresh or frozen blueberries, thawed if frozen
granular Splenda (to taste)
Cut the honeydew into chunks; set it aside.
Wash the blueberries, if fresh. Put the blueberries into a small bowl and
sprinkle them with granular Splenda, sweetening them to your own taste. Toss the
blueberries to distribute the Splenda evenly.
Pour the sweetened blueberries over the honeydew chunks. Toss the fruit lightly
to mix the honeydew and blueberries thoroughly.
Serve immediately, or cover with plastic wrap and store in the refrigerator
until it is time to serve the meal.
Serves 2.
Help make us NUMBER ONE !
CHOCOLATE BLUEBERRY BUNDT CAKE
Source: Donio Recipes
1 pkg. (18-1/2 oz.) chocolate cake mix
1 pint blueberries
1 teaspoon ground nutmeg
1/2 cup heavy cream
1 teaspoon ground cinnamon
2 tablespoons sugar
1 teaspoon ground cloves
1 teaspoon vanilla
Empty mix into large bowl, reserving 1/3 cup of the dry cake mix. Stir in
nutmeg, cinnamon and cloves. Prepare cake according to package directions. Toss
1-1/2 cups blueberries with the reserved dry cake mix. Gently fold the
blueberries into the cake batter. Pour into greased and floured 10-inch bundt
pan. Bake in a preheated 350??F. oven about 40 to 50 minutes. When the cake
springs back when pressed lightly, it is done. Cool on wire rack for 10 minutes,
then loosen from pan and turn out on serving plate. Whip heavy cream with sugar
and vanilla until thick. Decorate cooled cake with whipped cream and remaining
1/2 cup blueberries.
Yield: 12 servings
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Very Blueberry
by Jennifer Traine
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True Blueberry: Delicious Recipes for Every Meal
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